Hours:8a-5p

Wage: $60k-$80k

Company:

Sabrosura Foods is one of the leading marketers of Hispanic products sold throughout the U.S. under the well-known brand names of El Viajero, Reynaldo’s, La Morenita, Caribe, and Bio Salud!. Sabrosura Foods is also one of the largest private label producers of Hispanic cheese in the U.S.

Job Summary:

This position is responsible for supervising cheesemakers and monitoring all cheese making process for Sabrosura Foods. Monitoring ingredient inventory, milk volume, vat recipes and finished product chemistry results. Training cheesemakers and operators on Hispanic style cheeses. This position requires leadership skills with strict adherence to GMP, sanitation, safety, timekeeping, and personal conduct rules.

Job Responsibilities:

• Ensure production schedule is followed and maintained by cheesemakers
• Assist and train operators on HTST, Vats, Separators, Homogenizers and CIP Systems.
• Review CCP/PC’s for quality purposes such as HTST cut in, cut out.
• Review vat recipes to finished product chemistry results while making vat adjustments
• Understand cook temps, cuts, stirring speeds and ingredient additions times to vats
• Monitor, including testing of: fat, protein, salt, moisture, pH and other chemistry components on finished products
• Able to work with HMI systems on recipes, times, valves, pumps and other equipment
• Create and review daily make sheets, vat deck CCP/PC’s quality check sheets
• Follow in-process quality checks on cheese while making adjustments to recipes as needed
• Conduct inventory checks on cultures, calcium and other cheese make ingredients
• Responsible for strict adherence to GMP’s for all employees
• Accurate recordkeeping and specific paperwork
• Maintain Master Sanitation Schedules and documentation
• Communicate safety and/or quality concerns to management and appropriate staff
• Able to flex schedule to observe and support during specific cheese make style of operations
• Conduct thorough investigations on out of spec product along with microbiology results
• Daily team stand downs on updated make process and make schedule with clear communication
• Understand fortification in cheese make process
• Partner with R&D cheese make project improvements
• Monitor and obtain cheese make KPI’s

Required Skills/Abilities:

• Strong communication and listening skills for work-related activities
• Follows instructions and takes initiative to complete tasks along with a continuous improvement mindset.
• Accountable for the entirety of facility and line’s productivity/efficiency
• Works as a team player with positive attitude and behaviors
• Verbal and written communication skills; including ability to read, understand and follow written procedures (SOPs/SSOPs)
• Flexibility in job roles, assisting team along with covering breaks when needed to meet business needs
• Meet physical demands of role, Honest and high level of Integrity, high degree of personal hygiene per GMPs, dependable attendance to meet business demands

Education and Experience:

• Certified and licensed as Cheesemaker and HTST operator.
• Prefer certified in HACCP and/or PCQI certified
• High school diploma or equivalent required
• Food manufacturing experience
• Bi Lingual (Spanish) a plus but not required

Physical Requirements:

• Able to push, pull and lift a minimum of 50lbs.
• Ability to be on your feet for a minimum 11hrs.
• Able to work in temperature fluctuations; hot to cold environments thorough out your working day
• Fast-paced and organized environment
• Must be able to reach over your head